Imagine sinking your teeth into a warm, golden-brown slice of bread that transports you straight to the heart of Jackson, Ohio. This Four Mile Bakery bread isn't just a recipe—it's a culinary journey that combines the rustic charm of whole wheat with the delicate softness of bread flour. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to transform your home into a fragrant bakery, filling every corner with the most tantalizing aroma of freshly baked bread.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups bread flour
- 1 cup whole wheat flour
- 1/4 cup honey
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1 1/4 cups warm water
- 2 teaspoons active dry yeast
Instructions
- In a small bowl, dissolve active dry yeast in warm water (around 110°F) and let sit for 5-7 minutes until it becomes foamy, indicating the yeast is active.
- In a large mixing bowl, combine bread flour, whole wheat flour, and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture, honey, and olive oil into the well of dry ingredients.
- Mix the ingredients using a wooden spoon or your hands until a shaggy dough forms, ensuring all flour is incorporated.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic, developing gluten structure.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- After the first rise, gently punch down the dough to release air bubbles and shape it into a loaf.
- Transfer the shaped loaf to a greased 9x5 inch loaf pan, cover, and let rise for an additional 30-45 minutes.
- Preheat the oven to 375°F (190°C) about 15 minutes before baking.
- Optional: Make a few diagonal slashes on top of the loaf with a sharp knife to allow steam to escape.
- Bake the bread for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Water Temperature Matters: Ensure your water is precisely 110°F for yeast activation. Too hot or cold can kill the yeast or prevent proper rising.
- Kneading Technique: Don't rush the 8-10 minute kneading process. This develops gluten and gives your bread its perfect texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on.
- Slash with Confidence: Those diagonal cuts aren't just decorative—they help steam escape and create a beautiful, professional-looking crust.
- Cooling is Crucial: Always let your bread cool completely before slicing to allow the internal structure to set properly.
- Storage Tip: Store your bread in a paper bag at room temperature for 2-3 days, or slice and freeze for longer preservation.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 23g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
